Kitchen Measurement
A key to successful cooking
Abbreviations

Tablespoons




T
tb
Tbsp / tbsp
Teaspoons



t
ts
tsp
Abbreviations

Cup



Square


oz.
Fluid Ounce


Sq
Ounce


C
c
fl. oz.
Pound


Lb
#
Abbreviations

Gallon


Quart


gal.
qt.
Pint

pt.
Abbreviations

Large


Medium


wt.
Package


med.
Weight


lg.
pkg.
Hour

hr.
Equivalencies




3
2
4
5


t=1T
T = 1 oz.
T = ¼ cup
1/3 T = 1/3 cup
5 T + 1 t = 1/3 c
10 2/3 T = 2/3 cup

10 T + 2 t = 2/3 c
How many T = 1 cup?
Equivalencies

1 gal. = 4 qt.

1 qt. = 2 pt.

1 pt. = 2 c.

1 c. = 8 oz.
Equivalencies – fluid ounces
For Liquids:
 1 c = 8 oz.
 1 pt = 2 c = 16 oz.
 1 qt = 2 pt = 4 c = 32 oz.
 ½ gal = 2 qt = 4 pt = 8 c
=64 oz.
Figure it out!
 1 gal = __ qt = __ pt
= __ c = __ oz
Equivalencies - pounds

1 lb = 16 oz.

1 lb butter=2 cups
= 4 sticks
How much is in one
stick?
Measuring ingredients
There are two kinds of
measuring:
 Dry measuring
 Liquid measuring
They each have their own
types of equipment and
techniques to use.
Note: moist ingredients use
same equipment, different
techniques.
Dry Measuring
Always use a dry measuring cup

Flour


Sugar


Pour/spoon into dry measuring
cup, then level
Rice /Misc.


sift, pour or spoon into dry
measuring cup, then level
Scoop out or pour into dry
measuring cup
Small amounts

Dip measuring spoons into
ingredient or pour onto spoon
not over mixing bowl
Liquid Measuring
Always use liquid
measuring cups.

Milk/Water/Liquid


Place measuring cup on
counter, pour liquid in,
check at eye level.
Vanilla/Small amounts


Pour into a measuring
spoon
Hold over small bowl to
catch excess.
(Not over mixing bowl)
Moist Ingredients

Brown Sugar


Shortening/Peanut Butter



Pack firmly into a dry
measuring cup, press until
level.
Pack firmly into a dry
measuring cup, level.
Remove with a rubber
scraper/spatula
Cut/Shredded foods

Press or place into a dry
measuring cup
Using your Hands
Make sure your hands are clean!!!
For some ingredients it is
best to use your hands:
 Eggs


Packages:


Do not break on the side
of the mixing bowl, shells
may fall in.
Open and pour into
mixture
Chunks/Squares:

Unwrap and measure out
with hands